Szechuan Boiled Pork
水煮肉片
Sichuan dish of tender pork slices in spicy, aromatic broth with vegetables and chili oil. A fiery, numbing dish featuring silky meat in intensely flavored soup with characteristic ma la spice.
Servings
2-3 people
Prep Time
15 minutes
Cook Time
10 minutes
Spice Level
Very Hot
Ingredients
Instructions
Prepare ingredients: bean sprouts.
Cut pork tenderloin into large thin slices, mix with salt, chicken bouillon, oyster sauce, light soy sauce, dark soy sauce, and corn starch, marinate for 10 minutes.
Stir-fry chopped garlic, scallion, and chili until fragrant, add a small piece of Chongqing Hot Pot Base.
Add clean water, add salt, oyster sauce, and light soy sauce for seasoning.
Cook until the water boils.
After the water boils, add bean sprouts and cook for three minutes.
Remove and put in a bowl.
Add the meat slices, don't move them at first, wait 30 seconds before stirring.
Cook the meat slices for about 3 minutes.
Pour into the bowl with the soup.
Add chopped garlic, scallion, and dried chili, drizzle with hot oil to release the fragrance and it's ready to serve.
- The amount of seasonings is for reference only; adjust according to the amount of food and personal taste.